Ingredients
4 oz cream cheese, softened
6 oz cooked chicken, chopped
1/2 cup shredded sharp cheddar
1/2 jalapeño pepper, seeds removed and finely diced
1/4 cup finely chopped purple onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16.3 oz) Pillsbury™ Grands!™ Refrigerated Biscuits Southern Style
6-7 cups water
3 tablespoons baking soda
1 tablespoon coarse salt
Directions
Preheat oven to 400°F and line a baking pan with parchment paper. Mix together cream cheese, chicken, cheddar, jalapeño, purple onion, salt and pepper.
Open biscuit dough and gently pull each biscuit apart at the center, filling each with a spoonful of chicken mixture.
Seal the edges tightly, then roll into balls.
Bring water to a boil in a deep-sided sauté pan and stir in baking soda. Gently drop biscuits into the water, boiling for about 60 seconds on each side. Gently remove biscuits from water with a large slotted spoon and transfer to a parchment-lined baking sheet. If desired, biscuits can be carefully re-shaped to create nice, round balls.
Use a sharp knife to score a very small “X” into the top of each biscuit, not cutting deep enough to slice into the center filling. Sprinkle with coarse salt.
Bake 40-45 minutes, or until golden brown.
6 oz cooked chicken, chopped
1/2 cup shredded sharp cheddar
1/2 jalapeño pepper, seeds removed and finely diced
1/4 cup finely chopped purple onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16.3 oz) Pillsbury™ Grands!™ Refrigerated Biscuits Southern Style
6-7 cups water
3 tablespoons baking soda
1 tablespoon coarse salt
Directions
Preheat oven to 400°F and line a baking pan with parchment paper. Mix together cream cheese, chicken, cheddar, jalapeño, purple onion, salt and pepper.
Open biscuit dough and gently pull each biscuit apart at the center, filling each with a spoonful of chicken mixture.
Seal the edges tightly, then roll into balls.
Bring water to a boil in a deep-sided sauté pan and stir in baking soda. Gently drop biscuits into the water, boiling for about 60 seconds on each side. Gently remove biscuits from water with a large slotted spoon and transfer to a parchment-lined baking sheet. If desired, biscuits can be carefully re-shaped to create nice, round balls.
Use a sharp knife to score a very small “X” into the top of each biscuit, not cutting deep enough to slice into the center filling. Sprinkle with coarse salt.
Bake 40-45 minutes, or until golden brown.
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